Beef and Barley Soup I recipe

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Ingredients

2 beef soup bones
2 tablespoons kosher salt
5 stalks celery
1 onion, quartered
½ teaspoon ground black pepper
2 'bouqet garni' spice balls
½ pound baby carrots
¼ cup fresh parsley
11 cloves garlic, peeled
1 cup barley

Nutrition Info

58.4 calories
carbohydrate: 12.3 g
cholesterol: : -
fat: 0.4 g
fiber: 3.6 g
protein: 1.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 744 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.

  2. Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.

  3. Remove and discard onion, bouquets garnis, celery, and parsley.

  4. Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

Recipe Yield

16 servings

Recipe Note

We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup. It's perfect when you do not have a lot of time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. When the soup is cooled there is no visible fat at the surface.

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